Potato Salad With Cipollini Onions Olives And Fennel Food

POTATO SALAD WITH CIPOLLINI ONIONS, OLIVES, AND FENNEL

Steps:

• Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.
• Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.
• Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. Stir in olives, and let cool completely.
• Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.

POTATO SALAD WITH CIPOLLINI ONIONS, OLIVES AND FENNEL

Steps:

• Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onion and red pepper flakes. Cook until onions are golden, about 7 minutes.
• Add stock, and season with salt and pepper. Bring to a simmer, cover and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cookin liquid.
• Combine reserved liquid, vinegar, 1/2 teaspoons salt, and pepper. Pour over warm potatoes and onions,. Stir in olives, and let cool completely.
• Add fennel and parsley and combine. Season with salt and pepper.

POTATO SALAD WITH OLIVES AND JALAPENOS

Steps:

• In a large pot combine potatoes, water and 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer covered for 30 minutes or until potatoes are tender. Drain and cool completely (about 1 hour). Cut potatoes into cubes.
• In a large bowl combine remaining 1/4 teaspoon salt the next 3 ingredients (mayo - cayenne pepper).
• Stir in olives, celery and onions.
• Stir in potatoes, eggs and pepper.

POTATO, RED ONION & OLIVE SALAD

Steps:

• Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
• Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
• Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

ROSEMARY POTATOES WITH CIPOLLINI ONIONS

Steps:

• Preheat the oven to 400 degrees.
• Slice the red potatoes until they are about the same size as the onions.
• Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier.
• Toss onions and potatoes with olive oil in a large bowl.
• Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it).
• Roast the potatoes until they are brown and crispy.
• For crispier potatoes, chop the potatoes and onions to a smaller size.

FENNEL POTATO SALAD

Steps:

• In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
• In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

PASTA SALAD WITH OLIVES, ROASTED FENNEL AND ONIONS

Steps:

• Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
• Roast at 375°F until lightly browned and tender, approximately 20 to 30 minutes.
• Set aside the fennel and onion.
• In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
• Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
• Season to taste with salt and pepper.
• Dice the onion, fennel and tomatoes and add to the cooled pasta.
• Add the olives, herbs, and dressing and toss.
• Cover and refrigerate for 1 hour before serving.
• To serve, sprinkle with Romano cheese and crushed red chili peppers.

TUNISIAN POTATO & OLIVE SALAD

Steps:

• Place the potatoes in a pot with water to cover; add 1 teaspoon salt and the sugar.
• Bring to a boil over high heat then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
• Drain the potatoes, return them to the pan and shake in the dry pan for a few minutes, until thoroughly dry.
• Cut the potatoes into thick slices, several per potato, or into quarters.
• Place in a bowl and toss with the cumin, paprika, cayenne, garlic and olives.
• Dress with the olive oil, lemon juice and salt; refrigerate until ready to serve, or serve at room temperature.